Bistro Beef Salad

Bistro Beef Salad

Shallot vinaigrette unifies a simple salad of leftover beef, potatoes and cherry tomatoes; serve with a loaf of crusty whole-wheat bread and a glass of Cabernet.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 15 min 25 min

Directions

Ingredients

  • 4 red potatoes, scrubbed and cut into quarters (1 pound)
  • Salt, to taste
  • 2 tablespoon chopped shallots
  • 2 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 2 tablespoon cold water
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 1 large head red leaf lettuce, torn (8 cups)
  • 2 cups red or yellow cherry tomatoes, cut in half
  • 12 ounces cooked roast beef, or steak, thinly sliced

Cooking Instruction

Step 1

Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.

Step 2

Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.

Step 3

Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.


Nutrition

  • Serving: Per serving
  • Calories: 357
  • Carbohydrates: 25g
  • Fat: 15g
  • Protein: 32g
  • Dietary Fiber: 3g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 8g
  • Cholesterol: 69mg
  • Potassium: 614mg
  • Sodium: 283mg
  • Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat
  • Carbohydrate Servings: 2